Pie-crimper and crust-cutter.



PATENTED MAY 15, 1906.

.No. 820,553. I

- E. OLE-M.

PIE GRIMPER AND CRUST CUTTER.

APPLIGATIONIILED JULY 28, 1905.

' Sunni-are; ZZZICZevL m attoznaiqml yum - .1 rrnn srA'rns PATENT OFFICE. I

NANpY E. cLEM, OF ENrD, OKLAHOMA TERRITORY.

PIE-CHIMPER AND CRUST-CUTTER.

Speoification of Letters fatent.

' Patented may 15,'19oc.

Application filed July 28,1905. Serial No. 271.716.

To all whom it may concern:

Be it known that I, NANCY E. OLEM, a citizen of the United States, residing at Enid, in the county of Garfield, Territory of Oklahoma, have invented certain new and useful Improvements in 'Pie-Crimpers and Crust- Cutters, of which the following is a specification.

This invention consists of a novel culinary article designed for use in crimping and cutting pie-crust.

The device comprising the invention includes a suitableha'ndle, an adjustable spindle upon said handle, said spindle carrying a cutter composed of a number of cuttingblades adapted to cutthe central openings the merits thereof and also to acquire a knowledge of the details of construction of the means for effecting the result reference is to be had to the followingdescription and ac companying drawings, in which-.

Figure 1 is a perspective view'of a device embodying the invention. Fig. 2 is a side elevation showing more clearly the form. of the stationary cutter. Fig. 3 is a vertical longitudinal sectional View through the handle, bringing out the adjusting means for the spindle carried thereby Corres ending and ikepartsare referred to in the fo lowing description and indicated in all the views-of the drawings by the same reference characters.

Specifically describing the invention, the numeral'l indicates the handle of the device, the numeral 2 the stationary cutter, the numeral 3 the crimpingdisk, and the numeral 4 the cutting-disk. The handle 1 may be of any suitable shape to admit of conveniently grasping the same for manipulating the device, and arranged at one end of the handle, transversely thereof, is mounted the-spindle 5, the latter projecting at its ends from the bandle 1 in a manner readily apparent. Mounted for rotary movement upon one end of the spindle 5 is the crimping-disk 3 before mentioned, said crimping-disk bring of solid form and having its peripheral portion formed crimped effect to the edge of the crust as the said disk is turned upon the edge of the pan when pressed against the crust. In order that the crust of the pic may be cut or trimmed at the edges of the pan simultaneously as the crimping operation is performed, it is preferred that the cutting-disk 4 be mounted upon the spindle 5 at the inner side of the disk 3, being preferably attached to the said disk 3 for rotation with the latter by means of fastenings, such as screws 7 or the like.

relatively stationary cutter 2 above men- The end of the spindle 5 opposite that carrying the members 3 and 4 supports the tioned, said cutter, however, being adjustable, so that it may be thrown to the rightor left to admit of conveniently grasping the handle .1 when the device is used by right or left handed persons. The cutter 2 is composed of a number of cutting-plates 8, preferably three in number, as illustrated, the plates 8 being spaced from each other by 'means of interposefd strips 9. The outermost of the plates 8 are provided with a plurality of cutting-blades 16, said blades being preferably formed by cutting the plates aforesaid from the outer edges thereof inwardly and thenbending the cut portions outwardly. The blades 10 curve outwardly from the plates 8 carrying the same, so that they will form curved cuts preferably, the said curved cuts extending in opposite directions. The intermediate cutting-plate 8 is serrated at its outer edge to form a plurality of straight outting-blades 11 the latter forming straight cuts in longitudinal alinement between the curved cuts which will be formed by the blades 10.

The operation of the invention will .be readily seen. When the dough has been rolled preparatory to placing the same upon the pan to form the upper layer of crust, the cutter 2 is forced into the dough near the central portion thereof and the dough is cut in-a number of places by the several blades witha plurality of lugs 6 to give the necessary l oration which is couuuonly practiced by the 

